Roasted Peppers


This recipe is quite simply stunning: hard to imagine how something so easily prepared can taste so good. This recipe has appeared in numerous English recipe books and has been served at some of the best restaurants in the UK  Some recipes manage to keep their integrity  even when they have been copied and appeared in print many times.

Peppers before cooking

Serves 4 as a starter

4 large red pepers

4 medium tomatoes

8 anchovy fillets

2 cloves of garlic

Extra virgin olive oil

Freshly milled black pepper

To serve:

Fresh basil leaves

Pre-heat the oven to gas mark 4, 350°F (180°C).

  1. Cut the peppers in half and remove the seeds but leaving the stalks intact (they’re not edible but they do look attractive and they help the pepper halves to keep their shape). Lay the pepper halves in a lightly oiled roasting-tray.
  2. Put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain them and slip the skins off, using a cloth to protect your hands. Then cut the tomatoes in quarters and place two quarters in each pepper half.
  3. Snip one anchovy fillet per pepper half into rough pieces and add to the tomatoes. Peel the garlic cloves, slice them thinly and divide the slices equally among the tomatoes and anchovies. Now spoon 1 dessertspoon of olive oil into each pepper, season with freshly milled pepper (but no salt because of the anchovies)
  4. Place the tray on a high shelf in the oven for the peppers to roast for 50 minutes to  one hour
  5. Then transfer the cooked peppers to a serving-dish, with all the precious juices poured over, and garnish with a few scattered basil leaves.

All this needs to be served with is some good bread.  Ideally focaccia


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